- Row white rice( Pachari ) : 250 gm
- Grated coconut : 1/2 coconut
- Salt : needed( 1 to 2 table spoon)
- Red chili powder: 1 tbs
- Turmeric powder :1 tbs
- Asafoetida powder: 1/2 tbs
- Tamarind : a small piece
- Garlic : 2 cloves
- Water : approximately 1 cup
- Chembila (Colacasia leaf) : 5 small
Soak the the rice in water for 1 hour, then clean it properly using water( 2 or 3 times).
In a mixer add rice, grated coconut, 1 tbs salt, 1 tbs red chili powder, 1 tbs turmeric powder, 1/2 tbs Asafoetida powder, tamarind piece, garlic and 1/4 cup water(as required). Grind it like a idli batter, not much loose or thick, in a medium consistency.
Clean the Colacasia leaf ( chembila) well, remove strands from the bottom side of leaf( using a knife).
In a plate place one leaf, then pour first layer of prepared batter on it. spread on all side of leaf. Then place next leaf on it, pour the batter as next layer, do this layering process for all the leafs. Then either roll this leaf layer or fold 4 cones into center. Then spread remaining batter all over the rolled leaf.
Steam the prepared appam in idli pot. Once it is cooked, off the flame and allow for cooling. Then cut the appam into pieces and serve with a tomato chutney.
Traditional, healthy, simple Chembila appam ready to serve.